BREADED PORK TENDERLOIN WITH FETA, CREAM CHEESE AND SPINACH

BREADED PORK TENDERLOIN WITH FETA, CREAM CHEESE AND SPINACH

Very substantial meat servings! I love eating this cold in the following few days after our dinner…delicious protein snack! Think you will love this recipe as we sure did. I used Feta cheese which is great, but you can use whatever cheese you have on hand, for the sake of convenience.

Normally we grill pork tenderloin, but sometimes this makes a very nice and fancy variation on our usual pork tenderloin repertoire.

Ingredients:

3 lbs pork tenderloin (1.4 kg)

2 eggs

1 tbsp water (15 mL)

4 tbsp bacon fat (60 mL)

Montreal Chicken Seasoning, to taste

Breading:

¹/₃cup Gluten-Free Bake Mix, (75 mL)

(no gelatin required obviously, OR use almond flour)

2 tbsp grated Parmesan cheese (30 mL)

(the kind in a can) - can use more, if desired
¹/2tsp salt (2 mL)

¹/₄tsp black pepper (1 mL)

¹/₈tsp Montreal Chicken seasoning (0.5 mL)

¹/₈tsp paprika (0.5 mL)

Filling:

6 oz cream cheese, softened (180 g)

6 oz spinach, thawed (180 g)

1 cup crumbled Feta cheese (250 mL)

1 tsp crushed garlic (1 mL)

Instructions:

Cut pork tenderloin into manageable piece for the frying pan. In medium bowl, beat eggs with fork and water.

Breading: On dinner plate, combine Gluten-Free Bake Mix, OR almond flour, Parmesan cheese, black pepper, Montreal Chicken seasoning and paprika. Push to one side. Dip large piece of pork in egg wash and then place on side of dinner plate and spoon breading over both sides. Repeat with the rest of the pork.

Filling: Combine cream cheese, spinach, Feta cheese and garlic. Slice the pork open as if to butterfly the pieces (not all the way through) and stuff with the filling after browning - see paragraph below.

Place pieces of pork in nonstick frying pan over medium high heat in half the bacon fat. Fry until turning brown on both sides. While cooking, sprinkle with Montreal Chicken Seasoning on both sides. Repeat with the remaining pork. Place in roasting pan or on a cookie sheet and bake 15 minutes at 450°F (190°C). Reduce heat to 400°F (200°C) and bake another 20 minutes, or until the pork is no longer pink inside.

Yield: 8 servings

1 serving

478.0 calories

43.6 g protein

31.1 g fat

0.7 g fiber
3.2 g net carbs

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